You can peel and dice, then add to mashed potatoes for extra depth of flavor; roast with olive oil and salt to eat plain or mix with
other roasted root vegetables for a salad; make into a soup with diced apples, potatoes, squash, or lentils.
Not exact matches
It is absolutely outstanding combination with any white fleshy fish, shrimp, chicken, turkey or
roasted vegetables and
root vegetables, like zucchinis, sweet potatoes, mushrooms, mirliton, carrots, rutabagas, parsnips... among
others.
I love butternut squash, I
roast it, makes soups, I have made jam with it and love to just
roast it with
other root vegetables.
Other: my WW adapted versions of orange cranberry relish,
roasted orange / pineapple sweet potatoes sprinkled with a bit of ground nuts, and
roasted root vegetables fill the plate before I even get to tastes of the rest.
Notes: Feel free to experiment with
other vegetables - butternut squash, garlic, Brussels sprouts, turnips, celery
root, fennel, rutabagas and shallots all
roast beautifully.
I sometimes use
other root vegetables, like parsnips, carrots, or turnips, but no matter how much you
roast those, they never get quite as crisp as starchier sweet potatoes.
Harvest
Vegetables and
Other Sides Coriander and Cumin - Glazed Carrots Buckwheat - Honey Seared Carrots Glazed Carrots with Mint and Preserved Lemon Honey - Almond Acorn Squash Butternut Squash Tagine Parsley - Garlic Spaghetti Squash Breaded Lemon - Coriander Acorn Squash with Marinara Sauce
Roasted Squash with Parmesan - Parsley - Garlic Crumble Braised Apple - Caraway Cabbage Maple and Ham Braised Cabbage Lemon and Parsley Potato Salad Smoked Paprika
Roasted Potatoes Mashed Sweet Potatoes
Roots O'Plenty Maple and Rutabaga Gratin Magical Root
Vegetable and Maple Gratin Charred Brussel Sprouts and Broccoli Ginger - Lemon Brussel Sprouts Bacon and Apple Braised Greens Maple - Sauteed Sweet Potato Greens Butternut Squash and Kale sautéed with Black Olives and Garam Masala Pumpkin Mac n» Cheese with Caramelized Apples, Onions and Sage
This is the perfect time to start incorporating
roasted squash and
other root vegetables to salads to add variety.
Roast Vegetables 1 pound cauliflower florets 3 large carrots 1 celery
root, peeled and chopped (optional) 3 stalks of celery, chopped 1 pound asparagus, chopped (if in season) 1/4 cup olive oil 1/2 teaspoon sea salt 2 tablespoons dried basil or
other seasoning blend Toss veggies with sea salt, olive oil, and seasoning.
Roasted beets are delicious over salads, combined with
other root vegetables, or served with sautéed greens.
You can
roast onion slices along with
other root vegetables, or braise in a layer of olive oil with herbs in the oven.